Cake Notebook

Review Let Them Eat Cakes at WeddingWire

As we try to explain to all our clients, the cake flavours listed on the website are only a guide to the most popular cake choices.  Every cake tasting event (monthly) has a new flavour.

Our most popular buttercream flavours in order of popularity are:  raspberry, lemon, oranage, vanilla, cheesecake, almond - followed by all the others

Our most popular cake flavours in order of popularity are: vanilla, lemon (and lemon poppy seed), Indian spice, chocolate - followed by all the others

In 2007 we introduced our French Vanilla and Rose described by one client “it tastes of romance” our ingredients came straight from France and were an amazing combination.  We also offer other flower infusions such as violet, lavender, green tea and Earl Grey.  Cherry Amaretto was our most popular combination of 2007 and very delicious.  In this year we also stopped making our popular Reeses Cup combination of rich chocolate cake with peanut butter truffle buttercream.  We felt that the use of peanuts in our kitchen posed a threat to the many people who are allergic to peanuts.  Since then we have never added peanuts to any of our cakes. 

2008 saw the introduction of the Blueberry Cheescake combination of blueberries baked into the cake with a cream cheese buttercream.  Then came the Indian Spice (now one of our most popular flavours) ground spices baked into a buttery sponge with orange zest and juice combined with an orange buttercream.  Early in 2008 we created the Kiwi and Lemon cake which is a bright green cake with kiwi puree married with a lemon buttercream which contains lemon peel and juice.  We also had the Chocolate Fire which was a deep rich devil’s food cake married with chocolate truffle buttercream spiced with smoked jalapeno peppers! 

2009 has already inspired the Candy Apple combination, buttery white sponge cake with fresh chopped apples and Skor pieces combined with a caramel buttercream.  Following with the apple theme is Almond Apple which is the same apple sponge but with an amaretto flavoured buttercream.  Our next cake tasting (April 12th) will see the introduction of Cherry Chip, Banana Chocolate Chip, Butter Pistachio and our new Passion Fruit buttercream.  We are currently working on a Rich Butter Caramel cake and a Pecan Butter cake….but that’s a secret!  Shhh.

We welcome our clients thoughts and input on the combinations they would like for their wedding cake, we can match pretty much any flavour and are open to suggestions.  Send us your request to info@letthemeatcakes.com and we will have your sample ready for our next cake tasting event.

 Monday April 20th - at The School House

7pm to 9pm - Free - Open House

With the participation of:  John Butler Photography, Social Notes, Westdale Florists, All Wrapped Up (new and exciting range of wedding favours), and more wedding vendors to come.  Everyone is welcome, no RSVP necessary.

This cake is entirely hand painted and finished with rafia to give it a country look.  I chose not to put a separate cake topper on to this cake, feeling that the decoration is “stand alone”.  This would be a perfect technique to use for weddings where daisies, gerberas and sunflowers are the main flowers.

This cake is romantic and pretty, matching an elegant style with something young and fresh.  The flowers are placed on one by one and built up on a background of hand painted vines and leaves to produce a depth and dimention to the cake and giving it a bigger appearance.

This new autumn cake idea is warm and rich.  The leaves are made from white and milk chocolate and stand out from the cake 3D style.  Each leaf is brushed with bronzing which gives them their wet sheen.  Not only pretty but also yummy!

January is always the time of the year for bridal shows.  This year I had so many requests for my cakes to be on show at various locations at the same time that I ran out of dummies.  Barry’s Jewelers, who always have a huge sale on wedding bands at the beginning of every year, said they wanted something floral, something that represented the Let Them Eat Cakes style, but that also had an accent on the “bling”.  This cake was inspired from that and consists of hand painted “watercolour” sugar roses studded with Italian crystals.  This particular design shows a bottom tier of a different shape to the two top ones (petal) which gives a nice space for decorating the board.

We were awarded the Certification of the Bride’s Choice Awards 2009.  This award recognises Let Them Eat Cakes in the top three percent of the Wedding Wire network for demonstrating excellent quality of service, responsiveness, value of cost and level of expertise in the wedding industry.

This cake was photographed by John Butler (www.johnbutler.com) an amazing young photographer!  The flowers on this cake are made from a mixture of gum paste and chocolate.

The trend for Spring/Summer 2010 includes deep purples, blacks, greys with gun metal being the metalic accent for the season.  Look out for this cake in print!  Shhhhh.

We were very lucky to be chosen to appear in the Weddingbelles Spring/Summer 2009 edition.  Our antique green cake was decorated with a huge chocolate bow, many hand made chocolate roses and chocolate cameos.  They loved our cake so much that we were chosen to appear in their 2010 annivesary edition of Weddingbells.  These pictures were taken by John Butler of johnbutlerphoto.com.

This cake was designed for a competition.  The caramel coloured fondant was antiqued and various different techniques were used to make this cake look like a set of old fashioned boxes.  Finished with a sugar vase full of chocolate flowers in seasonal colours and style and finally decorated with a candy striped cake board.

Now that things have calmed down after the wedding and the holidays, we just wanted to express how grateful we are to you for making our wedding cake a special part of our wedding day. Our wedding cake was exactly what I had envisioned…and more. Simply elegant!

Everyone loved it…especially us.  Not only did it look amazing, but it was by far the best and most divine tasting cake we’ve ever had!

Your talent, attention to detail and professionalism are much appreciated.

I was lucky enough to be able to take an advanced Designer Cakes course at Bonnie Gordon School of Cake Design.  This was a three day intensive course at the end of which each student produces a cake designed from specific criteria that is given at the beginning of the course.  Here is my design.  The imaginary bride’s family owned a fabric factory and I was given a book of fabric swatches from which to take my inspiration.  I was also told to incorporate gold into my colour scheme (originally there was more gold on there see pictures above, but the topper broke taking it too and from bridal shows).

I am just getting around to sending these photos to you of the beautiful cake that you made for our Thanksgiving wedding.  One of my (many) favourite moments of my wedding day was when my sister and I snuck up the stairs at Geraldos before the ceremony to see how the hall was decorated and most of all how the cake looked!  We ran up those stairs in heels and full gowns (like two little school girls giggling) and ran into the room. We had spent 15 months planning my wedding together, so this was the unveiling moment!!  We were in absoulte awe of the cake and I was so pleased when I first saw it! It was ABSOLUTELY PERFECT sitting on the handmade cake stand!!!  Once the reception started, many of our guests came up to the head table to speak with us and comment on the exquisite cake and inquired as to who made such a beautiful cake and how fitting it was to our Thanksgiving weekend wedding!   Even more compliments came once the cake was cut and placed on our sweet table (even though I didn’t want to cut into it because it was so beautiful to look at).  Many of our guests tried one piece and then came back for more!  They absolutely loved it and said that they had never had such moist wedding cake that tasted so great. Once all of the cake slices were gone, I even had a couple of guests go back up to the head table and steal another slice from the top layer that we were planning on saving for the next day at our gift opening!  I had to ask the staff to discreetly remove the top layer for fear of it being devoured.  The next day, all 30 of our house guests wanted another piece of the pumpkin spice cake from the top layer. So, we cut it all up and served it again to everyone!   “Both Rory and I would like to THANK-YOU for such a beautiful and divine tasting cake that was so perfect of our wedding!    P.S. I also included a photo of the bouquets that Rosanna did for our wedding. The flowers were stunning and she outdid herself!  Many guests also complimented the beautiful flowers that she arranged for us. Thank-you for referring us to her. She was wonderful to work with! Thanks again.”

The bride and groom had a distinct black, white and silver colour scheme and wanted blackberries in their cake topper.  After much designing, chatting both on line and at cake tasting events (and, I must add, much laughter and fun) we finally came up with this design which the bride and groom both loved!

Sage green paper hydrangeas were placed in a sugar bowl.  Regrettably this isn’t a very good shot of this cake, the sage green and the pale ivory were a beautiful combination for a classic and elegant cake.

The palest pink paper roses grased the top of this very understated and elegant cake.  The cake stand just set off the whole effect of this graceful cake.

For a second wedding this cake was chosen by the maid of honour and the bride’s daughter as a gift.  Double hearts seemed to be more fitting than a traditional tiered cake for this couple.  Sugar daisies in a bright buttercup colour were added to join the two hearts.  Very casual looking this cake was dressed with a quilted decoration on the sides which was pearlized and pearls were added all over the top of the hearts.

The bride was Chinese and the groom was of Irish decent and so was born this cake with an Asian flair but baring the Celtic Tree of Life medalion on the bottom tier which was painted with gold dust to resemble Asian symbols.  The symbol was copied from the groom’s tattoo on his arm.

 Such a curious design combination, but it worked bringing the whole cake together.

Tiffany blue and brown has been a huge fashion combination for the past few years.  This rather large cake made of different shapes (circle, square, hegagon, circle) was topped with a brown bow and had pride of place in the huge room at Liuna Station.  Matched with ivory and chocolate brown accessories this Tiffany blue cake was a real centrepiece.

‘Hi Lynn,

Thanks for the amazing job on the wedding cake and it tasted as good as it looked. I have never heard so many people speak about how yummy a wedding cake was before.

I have attached the link to a few of our wedding pictures there are great shots of the cake have a look. ‘

Copetown Woods is a wonderful wedding venue.  A period building is surrounded by a wonderful golf course.  The huge room opens out on the greens and has windows all along.  The woodsy colours of the room are matched with a dusky rose and coffee tones so perfect for this cake.  Royal icing roses in a deep pink were placed on an ivory toned cake with an ivory ribbon border.

Bright fuschia pink, gum paste roses were sitting atop a huge bow on this cake with a few roses strewn around the cake.  This narrow, tall cake, when placed upon its cake stand looked wonderful in the display at La Costa.

This bright cake was a very elegant, colourful version of a cake that I had previously delivered to Liuna Station for another bride.  Instead of the monochrome all white flowers, green cymbidiums made of sugar were hand painted to give a bright natural look.

This cake is one that I’ve done many times before in various colours.  Nothing is easier for blue hydrangeas than this formation that keeps it naturally in its clumps and has an elegant look.  Gold ribbon was added to this cake to match the other wedding accessories, the blue tablecloth was a perfect match for the sugar hydrangeas on this cake.

The bride and groom were nature lovers and keen bird watchers.  The bride told me that the guests would naturally expect the wedding (and especially the cake) to reflect them and their interests.  We chose a woodsy feel for this cake, marbled chocolate and ivory fondant dressed with white daisies and topped with a chocolate birds nest complete with two robins.

Meghan and Maria loved this cake.  They were married on the same day as me and I think that they were a little concerned that I may forget to make and deliver their cake!  When I arrived at Maplewood Lodge the room was decorated with sparkling acid colours and lemons and limes were in vases on every table and lined the top table in one of the freshest and most stunning displays I’ve ever seen.  The cake of course matched perfectly with everything, I was so happy.

When I was at Maplewood I discovered that Niche Catering were catering this wedding and mine!  Not only that, these girls had the same Officiant for their wedding Mandi Neiser.  I also found out much later that their wedding planner was my husband’s cousin’s cousin…..what a small world!

I always wondered what kind of cake I’d make if I ever had to design one for myself.  With the help of my wonderful assistant Louise, we designed and created this cake for my wedding in August 2008.

Knowing how little cake people actually do eat at weddings (I tell this to my clients all the time, but they don’t believe me) I made only one tier in real cake, the top three tiers were dummy and I still have them proudly displayed in the School House.  The 12″ real cake layer was Rose and French Vanilla and was quite delicious even though I don’t eat cake.

 The fondant was ivory which was dusted with ivory pearl dust and antique white pearl dust, the flowers were made from paper.  The cake stand was a gift from my good friend Lou Hanson who makes cake stands for my clients.  This one was extra special, huge and gorgeous!

Cool blues and soft ivories were chosen for this cake design.  It was so cool and fresh and coordinated so perfectly with the room that I must have taken about 20 shots of this cake when we made our delivery!  Unfortunately I’m not so good at photography and half of them were blurred and this picture is the best I could do.

Holly and Chris wrote:

“Thank you for the perfect wedding cake; we only regret that we had to cut into it!  It received rave reviews from our guests eyes as well as their taste buds..we can’t wait to enjoy the top layer on our 1st anniversary.”

I wish my photography was better so that you could see all the bling on this cake!  Small crystals were placed instead of dots all over the cake, with a large satin bow with a brooch in the centre.  A bright and sparkling initial was placed on the top.

The top tier was the only real tier, the other two were fake.  We did this because using the small crystals made the cake impossible to serve to the guests….imagine if someone lost a tooth?  The bride and groom were keeping the top tier for their honeymoon and promised me that they’d remove every single crystal before they ate a piece…….at their own risk!

 EDIT:  Now you can see the cake taken on the actual wedding day as well as re-vamped as a complete dummy cake (middle picture) and photographed by John Butler.

“Hi Lynne,

I just wanted to thank you for the gorgeous cake!  It turned out just the way I pictured it.  Thanks again for all of your hard work- the cake was amazing.  Here is a picture of the cake at the reception!”

These soft peach roses looked beautiful with the chocolate brown accents chosen by the bride.  The roses are hand made from gum paste and hand painted and were combined with ivy leaves just like the bride’s bouquet.

I made this cake for my friends Moe and Steve on the occasion of their wedding.  We were so happy that they chose to hold their reception at our home.  At least I didn’t have far to carry the cake.

This cake was lemon poppy seed cake with lemon buttercream.  The marigold coloured fondant was applied to a petal shaped three tier cake and dressed with silk daisies and hand made butterflies.

This cake was made for a Hot Pink Mamas show…if you don’t know who they are, go to www.hotpinkmamas.com and you can find out.  Anyway, their colour is, quite obviously, hot pink and their logo is, quite fittingly, a shoe!

This cake matched the room so well at the Atrium that it took my breath away.  Vases of white hydrangea and soft peach roses adorned the white damask clad tables which gleamed with polished silver.  It was quite beautiful!

The scrollwork on the cake was inspired by the wedding invitations that had such beauty that they were worthy of being copied on to the cake.  At the Atrium the cake was put on to a huge silver stand, it looked quite spectacular.

Now, although I did much of the work on this cake, I can’t take the credit for everything.  Louise, my wonderful assistant, applied all the chocolate decorations (stripes, diamonds, circles) she does it so beautifully and has the patience of a saint.  Such a cheerful cake, such a shame that it poured with rain and we couldn’t get it out of the car!

 We sat in the car for as long as we possibly could then enlisted the help of several staff to hold umberellas and other rain shields to try and protect this cake from the rain.  We got a few drips on it, nothing serious, but it was nerve wracking.

I met Krysta and DJ for the first time when they came for a wedding cake consultation.  It was a whole series of coincidences that led Krysta to contact me, all of which she thinks were quite symbolic that we were “meant to meet”.  When they arrived for their consultation I had some how fallen asleep and when they knocked on the door that night I woke with such a start that I could hardly remember what I was supposed to be doing.  Whilst appologising profusely I tried to regain my composure and remember what I was supposed to be doing and who these people were!  Oh so embarrassing.

Anyway, they seemed to think it was hilarious and didn’t mind a bit………..long story short, DJ started work on our School House within days of that meeting and Krysta appeared almost daily to paint, clean and join in whatever activity happened to be going on, which besides painting was generally making cakes.  Pretty soon Krysta found herself in a job as my assistant!

This cake was for an outdoor wedding, unfortunately the weather decided not to cooperate that day and was damp and gloomy.  However, the cake looked decidedly cheery as it sat on the un-dressed table whilst the staff, delayed by the rain, clambered to finish the decorations.

I like this cake, its natural and has a simplicity which reflected the bride.  For the life of me I can’t remember much else about the cake except that it was pretty and the staff at the banquet hall all commented on its originality.  The fondant was pale blue with yellow polka dots piped on to it, a white lily was hand made from sugar and placed on the top.

Is this a cake or is this a monument?  The bride wanted a huge cake to match the size of the banquet hall, but, with a small budget, a huge guest count and several aunts who were making desserts for her wedding buffet she felt that it was not cost effective nor possible for her to have such a large cake.

Our compromise was to add dummy layers, pillars and a very high cake topper to make this cake look like it went on forever.  The real cake part fed only 75 guests, can you guess which tier that was?

It’s got so busy that I don’t have much time to update the blog as regularly as I’d like to.  Please bare with me, normal service will resume….one of these days.

The Art Gallery of Hamilton is such a bright and airy space for a wedding!  The only problem is that often the happy couple neglect to tell me that the ceremony is taking place there too….hence when I deliver the cake I have to walk through a maze of people (who always shout “can I have a slice?” they can’t resist it).  The bride looked wonderful and since it’s rare that I get a glimpse of the bride and groom, this was quite a pleasure for me.

Since posting this cake on the website I have had so many calls from girls wanting the same cake, but, since I rarely ever do the same cake twice, this one is still exclusive to this wedding.

Ah, now this bride had trouble deciding what cake she wanted…..but as it happened I was in the middle of making another cake for a different wedding (see entry April 29,2008) and when I showed her the cake she fell in love with it!  Consequently we re-designed a few parts of it and made it significantly smaller and used details from the dress and the bouquet to create this cake.

The bride and groom collected the cake themselves and brought with them gifts and candies from China (their home country) I was so touched by their generosity and friendly spirit.  They loved the cake so much I got hugs from them both.

I love Paletta Mansions!  I love the ambience of the house, the beautiful rooms and the homely feel that it has even though its so obviously not someone’s house.  I love too that it has a room for the bride and the bridesmaids to relax, change, laugh, chit chat and do whatever nervous brides and their best friends do (in my experience from delivering cakes there the girls eat take away and drink wine).  This means that I often get to see the bride having her pre-ceremony pictures there which is lovely especially when the cake is designed to fit so perfectly the rest of the wedding decor and often the brides gown. 

This bride was being photographed on the stairs when I came up with the cake, she was delighted, it made me feel so happy.

So unfortunate that in the small room at Liuna Station the cake table is nearly always in front of the fire escape!  The light isn’t good there and there’s always a bar sticking out from the cake (in the picture only of course).

This cake is one that I’ve done before, but each time it somehow has a different feel.  This cake is narrower than previous ones that I’ve made and has phalanopsis orchids instead of….whatever it was that I used last time, anyone remember?

The aqua ribbon that the bride provided for this cake was absolutely stunning!  When I took the cake to the banquet hall the tables were dressed in a paler but equally beautiful colour, the room had the feel of a swimming pool, so perfect for such a blistering hot day.

This cake was decorated with ivory coloured paper flowers, they are so pretty and natural looking they are just perfect for wedding cakes.

I never met the bride for whom this cake was destined, I never met any of the wedding party either actually.  The groom’s mother ordered the cake entirely by e-mail, we swapped ideas and pictures until finally this design was conjured up.  Cherry blossoms were the bride’s favourite flowers, green was her favourite colour and the colour of the bridesmaids jacket, that’s all I really know.

When the bride and groom came for their consultation they already had their cake topper.  They said they’d been to another cake designer who had had difficulty working it into a design of her own and were curious to know what I’d come up with.  The bride had chosen a rather “country” feel to her wedding, bright pink gerbera daisies with sage green accents.  She brought some metal pails which she’d cleverly decorated with ribbon tied in cute knots (Martha Stewart eat your heart out).  She left some of the ribbons with me to decorate the cake with and I dutifully tied them in the same manner in which she had decorated her buckets.  The cake design was partially the idea of the groom who had some interesting interjections during the sketching process.

I was actually quite pleased that the finished cake looked so pretty and that the kneeling groom (who only had a fore shin to attached to the cake, what an odd design?) stayed firmly attached to the cake.  I think the bride’s saying “pull me up” and he’s saying “yes dear” what a great start to their marriage!

This cake was originally designed by Martha Stewart (or one of her employees/co-designers maybe?) and appeared some years ago in one of her magazines.  She should take credit for this wonderful design…it’s not easy to keep those bows on you know!

This is Tamara’s wedding cake that we made last year, she asked me to make a smaller version for her first wedding anniversary.

This cake was White Velvet with Raspberry buttercream.

Happy Anniversary Tamara!

Ruth wanted doves on the top of her cake as her parents had also had doves on their wedding cake.  Ruth’s favourite colour scheme is orange with fuscia pink (see her shower cake, pink and orange gerberas).  This cake was orange velvet with a raspberry buttercream filling.

 The fondant swags were brushed with gold satin powder and embossed with a lace effect.  The border around each tier was pearlized with a high gloss finish.  The flowers were paper flowers in a brighter shade than they appear in the picture.

I apologise for the terrible background, but I didn’t like to move this cake around before it was fully dried and I wanted to get a photograph taken, I hope to get an official picture from the bride and groom.

Julia and Rachel are sisters.  Rachel’s birthday was at the same time as Julia’s christening and since the family were getting together for a celebration their mother asked if the two girls could have one cake.

I designed a cake that would place Julia’s cake in front, since it was her special day, but give equal attention to Rachel who was sharing her moment with her.  Two hearts, separate, but attached.

The front cake was pink velvet with a vanilla buttercream filling, the second cake was almond and cranberry also with a vanilla buttercream filling.

The hearts were draped in pink fondant and white lace pieces (I love those things, a fiddle to make, but so pretty) were attached all around the bottom of the entwined hearts.  Sugar roses decorated the top and cake board and small pearlized dots were piped on the board and on the sides of the cake.  The writing on the top of the cake was also pearlized.

This white cake was decorated with piped lace pieces, Swiss dots, cherub cameos, scrollwork, lace edge, bead border and finished with a touch of pearl and a hint of diamond sparkle.  In the light this cake shone with a million colours although it appeared to be pure white.

This confirmation cake was white velvet and raspberry at the bottom.  The top domed tier was our new Almond and Cranberry cake, a very fragrant cake with while cranberries floating in a light cloud of amaratto infused sponge cake.

Monochrome means various shades of one colour.  This ivory cake had several tones from a yellowish gold ivory, through soft sepia ivory to off white.  There were a variation of textures, a flat matte finish, a silky pearlized finish and an embossed lace finish. 

Karen chose lilies, tulips and roses for her bouquet which was reflected in this cake.  Deep swags of fondant satin were draped and touched with 24kt gold leafing.  All the flowers were made of sugar and brushed with various ivory tones, the leaves were brushed with gold and ivory that shimmered in the light.

Liuna Station - April 29th, 2008

Picture sent by the bride’s daughter.

Finally the day came to do the Piano Cake for Lindsay and Paul.  A cousin in Australia (also a cake decorator) had made Lindsay a music stand with a little book on it with P and L on each page.

Lindsay’s wedding colours were ivory and burgundy so a burgundy ribbon was put on the cake and a silver treble clef which matched the rim of the barrel on which the cake was placed at the winery.

After the wedding, Lindsay wrote:

Hi Lynne,

Thank you so much for the gorgeous cake. We was truly beautiful and delicious. We were both very excited when we saw it! I kept the top tier in our freezer and we’ll cut it our 1 year anniversary! The rest was demolished so I know it was delicious!! 

Thank you again for all your hard work, patience and willingness to experiment with us.

We’ll send you some picture when we get them.

I received a request from a client in England looking for a birthday cake for her daughter Jessica studying at McMaster University who was going to be 21!

Jessica’s mother chose a bright more modern looking cake that she was sure Jessica was going to like, a simple vanilla cake with vanilla buttercream filling.

I delivered the cake to Jessica on the morning of her birthday, she was so surprised to get a call saying there was someone waiting for her at reception.  I handed her the cake and with my English accent said “Your Mum said to wish you a happy birthday”, I thought her eyes would pop out of her head! 

Here’s what her mother wrote after:

“Hello Lynne

Jess has just phoned me to say she’d had a surprise delivery! I’d spoken to her already this morning to wish her happy birthday, but obviously she wasn’t too excited as she’d only got a day of revision ahead for her exam tonight! She was delighted with her cake & said it looks absolutely gorgeous & she also said you had waited for her to collect it - thank you very much for that.

Her friends are cooking a special meal after the exam tonight, so she’ll be able to take along her cake to share - if there’s any left!! I’m sure it will be as delicious as it looks!

Thank you so much for the cake - and going ‘the extra mile’ for us, so we were able to give her a surprise, I really appreciate it, as did Jessica. She has taken some photos, so I look forward to seeing them soon. I’m sure that Jess will be recommending your business to other students at McMaster!”

This client called asking for help, after having called five or six other cake designers looking for an original design for a Christening cake for her twin babies.  Sophia and Aiden, a boy and a girl, needed a cake that would reflect both of them, not too girlish for Aiden, not too boyish for Sophia, but all  in one cake!  A challenge indeed.

I decided to make two shoes from sugar, to make one pink and one blue.  For Sophia I put blossoms and for Aiden I put bubbles (little balls of fondant that were painted with irridescent pearl effect), then all around the bottom of the cake I put bubbles and blossoms.  I piped royal icing lace pieces which I then laid all around the top of the cake to make the cake look more “fragile” and babylike.

This cake was made for a confirmation.  The baby chose the little angel cake topper, he seemed to be quite taken with it, so it was decided to use it for his cake (good thing he didn’t choose a bride and groom!).  The cake was finished in a brushed pearlized finish that looks like raw silk and has a beautiful sheen to it.  Small white flowers were added.

This little birthday cake was made for springtime and covered with sugar flowers of all kinds in pastel shades.  A small sugar butterfly was also added.  The cake was Noisette with praline buttercream filling.

This birthday cake was based on a previous cake that I made, the pink and black makes a dramatic statement and gives a very modern look to this cute cake.  The addition of sparkles gave a very festive look and the blossoms a spring touch

It’s always quite a challenge making a cake for a man.  Most women like flowers and frills, but when it comes to making masculine cakes my mind often goes blank, most especially when my son announces he’s going to a farewell party for a friend and can I rustle up a cake in an hour!

Ben, a guy I didn’t know, received this cake covered in white fondant and iced with black fudge icing and decorated with red flowers, the best I could do in short notice but was apparently very much appreciated.

Very occasionally a bride and groom have difficulty in finding a cake design that suits them.  Lindsay and Paul had this dilema.  They knew that they wanted something unusual, something that would be very personal to them and would wow their guests.  We met on a couple of occasions and I madly sketched designs for them, although they liked some of the designs, there was never that “sparkle” that I look for to know that I’ve hit on the right design, not even close.

Lindsay and Paul were also very sure that they wanted the inside of the cake to wow their guests too, they wanted a cake that hadn’t been tasted before that would be unusual enough to make people take notice of the cake, yet not too far fetched that they’d wonder what they were eating.  They particularly enjoyed the flavour of cardamom that they’d had tasted in someone else’s wedding cake and they asked me to come up with a recipe that had a subtle cardamom flavour.

I tried some different cake styles before finding one that had a suitable texture for a spicy cake, a larger crumbed cake that would also be able to sustain the weight of tiny pieces of orange that we would suspend in it.  Then I had to find a buttercream flavour that would blend with the cardomom and orange and make a harmonious marriage of flavour.  Vanilla was an obvious choice, but seemed rather boring for this particular combination, so I added orange juice and peel to vanilla buttercream to produce a filling that has the taste of an orange popsicle.  This flavour combination has now become the most popular in the Let Them Eat Cakes’ menu.

We met again for a cake tasting and sketching session, but we still couldn’t really come up with a design.  This has never happened during a consultation before, we always manage to come up with at least something!  I don’t know who it was mentioned that they liked music and it turns out that they both play the piano.  So the piano cake design was born.

The piano keyes were cut and dried before being placed on the cake, this way they would be nice and straight and would give a very sharp finish to the bottom tiers.  Debate raged as to whether the black keyes should be placed at the top of the tier (as if you were looking at a real piano), or on the bottom.  I felt that when the keys were placed at the top this created a large lip and also the keyes were not supported and could slide down and create an uneaven finish.  Lindsey reluctantly agreed, despite her piano background, that the keys could be moved!

The treble clef was made with a technique called colour flow, once it had dried I then painted it with 24kt gold leaf.  I used a splash of colour on the top, with silk flowers.  The small heart truffles at the bottom were not part of the design, but just a colour splash for ideas.

The most popular choice for a small celebration cake is buttercream with little blossoms.  This cake was finished on the outside with a basket weave pattern evoking easter baskets and the pale lemon buttercream was offset by blossoms in pastel shades for a pleasing spring palette of colours.  A small sugar butterfly was added and the whole cake was dusted with diamond sparkles, which unfortunately do not photograph.  They are invisible to the eye when you look at the cake you see nothing, but they catch the light and twinkle like diamonds.  The sparkle is edible of course.

Unfortunately the client dropped this cake when she came to pick it up so we manage to put it all back together again and the final cake had many more blossoms and butterflies to hide the dent.

This pink and orange cake was designed for a bridal shower where the accent flowers were pink and orange gerbera daisies and the wedding cake was to be pink and orange roses (see May 10th, 2008 entry).  The cake inside was pink velvet with an orange popsicle buttercream.  The gerbera daisies were stamped on to the white fondant and dusted with edible colours to produce a soft colour on the tips of each flower.  The centres were made with alternate pink and orange icing and some small 3d sugar gerberas finished off the cake.

“60 is the new 40″ as the saying goes!  This chocolate fudge cake with a chocolate truffle filling was covered with chocolate fondant icing and topped with a white chocolate bow and ribbons.  In this picture you can see the styrofoam peanuts that were used to prop up the bow for drying and helped secure it for transportation, these were obviously not part of the cake design!

This 60th birthday cake was an Old Fashioned Lemon cake, covered in pale ivory, white chocolate fondant and finished with edible glitter to give a hint of twinkle.  Sugar lace was then placed all around the cake with an embossed lacy bow and tons of edible sugar flowers and leaves in spring colours, yellow, blue, pink, white and sage green.

March 2nd, 2008

Hamilton

      $10.00                $10.00                 $10.00              $7.00                 $7.00

Paper flower cake toppers, various sizes and prices, when used on our wedding cakes are exclusive of tax.  If purchasing cake toppers without cakes taxes, postal charges apply.

This cake was made with the palest pink sponge cake and raspberry buttercream.  The top and bottom tiers were white fondant and the middle tier was pale pink fondant, tiny white butterflies were placed on each tier and the cake was finished with white ribbon.

Kings Court Banquet Hall - Burlington

February 23rd, 2008

This cake was based on a dummy cake that I had in my showroom.  Melissa and Rob decided to take the traditional cake and turn it into something more modern with the use of lime green and pink, their chosen wedding colours.  This 9″ 7″ 5″ three tiered cake was made with extra high layers giving it a narrow, very tall, modern look.

All tiers were chocolate fudge cake with a raspberry filling.

Ancaster Old Mill

February 16th, 2008

This tiny Valentine’s Cake was made with white vanilla cake and strawberry vanilla buttercream filling.  Draped with fondant then iced with the pales shrimp pink royal icing, with small dots, frilled top edge and tiny royal icing roses then piped with tiny sage green leaves.  Leaves were piped all around the bottom of the heart also.  A gold ribbon and a lace border finish the cake board.  The writing on the top was painted with 24kt gold dust which is entirely edible.

Kelly chose this Simpson’s wedding cake topper and asked for us to bring in the Valentine’s theme that she had chosen for her wedding.  We used cinnamon hearts and red, heart shaped, foil covered chocolate truffles to decorate this cake.  The cake was of course red velvet cake with raspberry buttercream filling.

We decorated the Simpson’s wedding cake topper with cinnamon hearts and placed a heart each in their hands to tie in the topper with the rest of the cake.

After the wedding Kelly wrote:

 ”You made our wedding cake.
It was AMAZING! I will send a pic asap. Everyone loved it. We were so busy we only got to try the bite we fed each other but we’re looking forward to having a delicious peice on our anniversary. The cake was everything I imagined it would be and more. I really can’t thank you enough!”

Carmen’s Banquet Centre, Hamilton

February 9th, 2008

Organized by the Gift Registry Department of The Bay Limeridge and held in The Bay Home Store (next to Home Outfitters), Limeridge Mall, this bridal show showcases various independant wedding vendors as well as the Gift Registry, Cosmetic Department and other benefits from The Bay.

If you would like to taste a particular cake flavour combination, please let me know in advance and I will be sure to bring some along (one choice per couple, per cake tasting please).

Cake flavours already chosen:

Devil’s Food Cake and Jamaica Rum buttercream

Gifts and Door Prizes!

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This damask style cake was made in a two tier hexagonal shape.  Chocolate decorations were applied and a huge diamond solitaire ring was placed on the top of the cake and decorated with chocolate blossoms.

This cake was chocolate fudge cake with chocolate truffle filling.

The “diamond solitaire” came from France.

A pretty little birthday cake for a pretty girl’s second birthday.  We made this little girl’s Christening cake, then first birthday cake and now her second birthday.  Maybe one day we’ll make her wedding cake too!

The flowers were made of royal icing, the teddy bear was a keepsake made of textured resin.

This white fondant covered dummy cake is available for hire.

A huge glass diamond sits on a hidden mirror on the top of this cake.  The whole cake is covered with large crystals of sugar which sparkle in the light.  Italian crystals were then placed “polka dot” fashion all over the cake.  Under the lights this cake sparkles like a huge pile of diamonds.

Ideal for any wedding with lots of glitz and glamour, perfect for an icy winter wedding theme.

Connie ordered a Golden Wedding anniversary cake for her parent’s last year, so when her birthday was coming up her husband came to us for her special birthday cake.

We applied lace applique to the two tiered cake which was then painted with a bright metallic yellow to match the colour of her favourite car (the only design feature that her husband could think of to give us an idea of what type of cake to make).  A bouquet of sugar poppies were then secured to the top of the cake.

This fondant and royal icing covered dummy cake is available for hire.

Recently seen in the Martha Stewart Weddings Magazine, this pretty wedding cake design features a huge daisy pattern on the top with circles of the softest ivory and shrimp pink petals. 

This fondant covered dummy cake is available for hire.

First turquoise fondant was applied, then white fondant shapes were cut and placed all over the cake to create an applique effect.  Small dots were placed at wide intervals at the base of each of the cakes (technique not suitable for real cakes).

This cake was covered in a chocolate ganache icing in a very rustic fashion.  Beautiful for an outdoor, informal type wedding and covered in bright yellow silk daisies.  This icing could also be finished in a smoother finish for a more formal look.

Silk flowers are perfect for cakes that need to be decorated with daisies, gerberas or other flowers that have many petals since, made with sugar, these could be very fragile. 

We do not use fresh flowers to decorate any of our cakes for food safety reasons.

The Bay Mapleview Mall have invited us to participate in their Bridal Show on Saturday 9th and Sunday 10th February, 2008.

This show will be held on the first floor inside the mall just in front of the entrance to the Menswear Department.  Many special offers will be available at the show including samples of goodies from other wedding vendors.

 We will be there with our dummy cakes, full portfolio and many cake samples for you to try.

FREE SHOW - NO OBLIGATION

This fondant covered birthday cake was to celebrate an 80th Birthday.  Topped with a sugar rose bouquet, this cake was also trimmed with sculpted fondant roses and daisies. 

This fondant covered heart shaped cake was airbrushed with edible pearl, quilted and dotted with edible dragees that look like pearls.  A bouquet of sugar flowers was made and tied with satin ribbon.  Two gold metal wedding rings were placed on the top of the cake.

Hi Lynne,

I just want to thank-you for the amazing cake, not only was it beautiful but

also the best cake I have ever tasted!  There were so many complements on

it!  I will definitely be ordering from you again!!

Thanks again,

Marisa

Lori and Darin chose to have their wedding cake entirely red velvet and raspberry. The ribbon on this cake was burgundy (although the picture looks brown). Calla lilies and satinized ribbon were placed on top for this simply stunning little cake.

 ”Lynne,

Thank you so much for the beautiful wedding cake.  It was exactly what we wanted.  It was simply amazing, thank you so much, 

Lori and Darin”

November 3rd 2008

Spirale Banquet Hall, Toronto

Lynne,

I had to let you know how awesome the cake was. Everyone just loved it and no one wanted me to cut it since it was just so creatively put together.

Thank you for helping make my sons first birthday so memorable and special.

Erin

Hello Lynne,

Thank you so much for the amazing cake.  Jeff and I loved it - and the smaller cake was so complementary.  The cake topper looked fanastic - not to mention the cake itself - it was divine!!  Everyone loved it. 

Thanks for making our day just that extra special.  We will keep you in mind when we need a cake again. 

Cheers,

Shannah and Jeff

Karin asked for a picture of her cake the evening before the wedding.  After seeing the pictures I sent by e-mail she wrote:
I love it!!!

Thank-you so much.

We are excited about tomorrow and we are looking forward to eating the cake!  Also, the mini one is fantastic, my Mom will love it.

The stephanotis looks exactly like the ones I have for my hair and the granite rock is stunning. 

Karin

Hi Lynne,

I can’t thank you enough for the beautiful cake you made.  I can’t stop looking at pictures of it.  I was in tears the first time I got to see it.  All the staff at the Old Mill and my family and friends could not stop raving about the cake.  Not only how beautiful it was, but how good it tasted.  I was literally eating cake every night last week. 

Again. THANK YOU!!!!   You did an amazing job and I will never forget you or the cake you made.  I had a wonderful experience working with you and you were so unbelievable patient with me and my in-decisiveness, but in the end, I got my dream cake. 

Andrea

Thank you for making Tim and I a fantastic wedding cake. It was the kind of unique cake I was looking for. It tasted and looked so good, everyone was asking where I got it!
Thanks again,

Christina

Lynne,

I can’t tell you how much Mikea dn I loved our cake.  It was absolutely beautiful.  You are an amazing woman and we thank you fo rreally taking the time to ensure it was our perfect cake!  People are still commenting on it an di am always quick to tell them where we got it.  We are so happy to have been able to share our day with you, it’s something we will always treasure.  From the bottom of our hearts,  THANK YOU!!

Janine and Mike

Hey Lynne,

Thank you so much for making our wedding cake… it was absolutely

beautiful!!!  Many people commented on how gorgeous it was and how it

was so reflective of “us”.

The only problem… when the hall cut it up and put it out (all of it

because we didn’t think we’d take any home), it was so good that

Stacey and I didn’t get any pieces!!!………………………….

We made a small “cake for two” for Paul and Stacey so that they could at least share a little taste of their original wedding cake for their “two week anniversary” with our compliments  :)

Hi Lynne,

Things have finally settled down so I wanted to take the opportunity to thank you for the wonderful job you did on our wedding cake. It looked amazing, tasted delicious and smelled divine! I couldn’t have asked for anything better. Your certainly have a way of taking the vision and making it reality.

Thank you again!

Phil and Dawn-Marie

Dear Lynne,

Thank you for creating such a beautiful cake for our wedding!  It is just how we pictured it would look like.  Our guests have commented on how beautiful it looked, the cake tasted wonderful as well - a perfect sweet taste to end our night.

Again, thank you for adding sweetness and joy to our special day!

Sincerely,

Pam and Benj

Thank you so much for making such a beautiful wedding cake for us!  It was so beautiful and exactly what I wanted.  It must have tasted good too, because we had none left!

Thank you,

Shelley and Travis

Hi Lynne,

I’m sorry I’m only getting to thank you now for the WONDERFUL job you did on the cake for our wedding. It was exactly what we had envisioned and fit perfectly with the elegant feel that we were trying to achieve. The detail that you put into decorating it was remarkable and the cake itself was delicious. We had so many compliments on it! Thanks for all your hard work and for helping to make our wedding special.

Aileen and John

July 28, 2007

Hey Lynne, 

I just wanted to send you off a little note to say how very thankful I am to have had such a lovely wedding cake. Vince and I had enjoyed every bite and can’t wait till the 1^st anniversary to enjoy the small amount we had been lucky enough to stash away. All the guest said how good it was and that it was such a great tasting treat and that the other cakes they’ve eating in the past can not compare with how good this one was.  

So thank you so very much for making such a great cake and I’ll be sure to send you a pic once I get them back.

Thanks again and I can’t wait till my next cake! 

Alesha

Hi Lynne:  
 

I am finally getting around to sending you this note. Our wedding day was perfect everything was just lovely and we had a very beautiful day.  The cake you made for us was also beautiful; you did a fantastic job on it.  I just wanted to let you know that you are truly an artist and your talent really showed on our cake.  Thank you very much for making us such a beautiful cake!  I have attached some pictures so you can see what a great job you did.

Thank you,
Patricia

Lynne,

It was perfect. Everybody commented on the originality. It was exactly what I envisioned, and absolutly delicious too. Thank you soooo much. You were a pleasure to work with and your service is unparalleled.

The kindest of regards,

Michelle & Mike

Hi Lynne,
 
Thank you so much for everything!  The cake was beautiful!  We got a couple of really nice pictures of the cake.  I will forward you one shortly!
 
Thanks again,
Kristina

Everyone at the wedding commented on the beauty and simplicity of our cake. It was the perfect compliment to our black & white themed event. Gary & I didn’t get to taste the cake at the wedding, but everyone else RAVED about it - especially the fondant, which they said melted like cotton candy in their mouths. I finally tasted it when we got home from the honeymoon, and it was so delicious that the top section (which we were saving for our 1st anniversary) didn’t last 2 days! Thanks for making the perfect cake to compliment our perfect 07-07-07 wedding!

Lisa.